• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.534-538
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• 2002

To investigate the antimicrobial effects of Scutellariae Radix extract against Vibrio parahaemolyticus from food samples, Vibrio parahaemolyticus strains isolated from Tapes philippinarum were examined for their sensitivity to Scutellariae Radix extract. Total 66 Vibrio parahaemolyticus strains were isolated from Tapes philippinarm 72 samples (91.7%). The serotypes of isolated Vibrio parahemolytics were K-I group 7 strains (10.6%), K-IV group 5 strains (7.6%), K-II group 2 strains (3.0%), K-V group 2 strains (3.0%), K-VII group 2 strains (3.0%), K-VI group 1 strains (1.5%), K-VIII group 1 strains (1.5%) and antisera UT K-group 46 strains (69.7%) on antisera agglutination test, but K-III group and K-IX group strains were not found. The growth curves of isolates showed lag phase, logarithmic phase, stationary phase and death phase as typical sigmoid curve on the shellfish samples. After 6 hours, the group containing Scutellariae Radix extract differs from the control on shellfish samples in the growth inhibition curves, and Vibrio parahaemolyticus were inhibited in more than 1000 ppm Scutellariae Radix extract. The morphological changes were observed by transmission electron microscope and the microbial cells membrane was destroyed by Scutellariae Radix extract.

• Parasites, Hosts and Diseases
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• v.36 no.3
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• pp.155-162
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• 1998

Two endemic foci of heterophyid infections were discovered in coastal villages of Puan-gun. Chollabuk-do, and Sachon-gun. Kyongsangnam-do, Korea. Fecal examina- tions were performed on 153 inhabitants of Puan-gun and 138 of Sachon-gun, using cellophane thick smear and formalin-ether sedimentation technique. The helminth egg and/or protozoan cyst positive rate was 21.5% (33/153) in Puan-gun and 39.1% (54/138) in Sachon-gun. In Puan-fun, the egg Positive rate of heterophyids was the highest, 17.6%, and that of other parasites was 0.7-2.6% by parasite species. In Sachon-gun, that of heterophyids wa's 18.8%, followed by Clonorchis sinensis (12.3%). and other parasites (0.7-5.OBEI . Twenth-two (Puan-gun) and six (Sachon-gun) heterophyid egg Positive cases were treated loth praziquantel, and adult flukes were collected from their diarrheic stools. A total of 3,284 adult flukes of Heterophyes nocens was collected from all of the 22 patients treated in Puan-gun (3-778 individually) , and other trematodes were also collected from 2- 15 patients; Ftgidiopsis sumac, Stellcntchcsmus JcEcctus, Metogoninus Wokogaupci, M. miyntci, Stictodora Juscnta, Heterophwopsis continua, Acnnthopcrwphium kurognmo, and GWmnophaELoines seoi. In Sachon-gun, M. yokognwci (3,007 specimens), H. nocens (120), aud S. falcatus (46) were collected from 5 of 6 treated patients, and H. continuo and 5. tan each from one patient. The present study revealed that heterophyid flukes, especially If. nocens and M. Wokofowai, are prevalent in the southern and western coastal areas of Korea where fresh and/or brackish water fishes are popularly eaten raw.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.210-215
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• 2003

When Kimchi is cooked, it is very import to find an appropriate level for the salt content of the cabbage to makes the best tasting Kimchi. Therefore, in this article, attempts were made to find the best salted cabbage condition using difference salt solution concentration, temperatures and fermentation periods. In the experiments with the difference of the salt solutions, 10 and 15%, the salted cabbages were packed in polyethylene bags, and incubated at 10, 15, 20 and 25$^{\circ}C$ for 0, 2, 4, 6, 8, 10, 12, 14, 16 and 20 hrs. As a result, the best tasting Kimchi, in terms of texture characteristic, were found with storage times of 10 and 6-8 hrs, with salt solution concentrations of 10 and 15%, respectively, both of these at 25$^{\circ}C$. The best conditions, in terms of the kimchi taste characteristics, where 6-10 hrs, with the salt solution concentrations of 10 & 15%. With storage conditions of 10 hrs and a salt solution concentraction of 10%, and 6-8 hrs and a salt solution concentration of 15%, both at 25$^{\circ}C$, the texture characteristics were fresh. clear and coot. Also, the points of the appropriate salt content differ with temperature. Therefore, the appropriate conditions for the salting time, storage temperature and salt solution concentrations will make the best tasting, most nutritious Kimchi, in the least time and most economically.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.536-539
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• 2002

This study was investigated for the preparation method of meju by three step fermentation. The steamed soybeans were fermented with nisin-producing Lactococcus lactis subsp. lactis IFO12007 to inhibit the growth of odor-producing Bacilli and promote of normal fermentation of meju. The lactie-fermented soybeans were further fermented with Aspergillus oryzae and Bacillus subtilis. The produced meju by this method showed 54%moisture content and pH 7.0, respectively. The three step fermented meju was soaked in 20% (w/v) brine at $25^{\circ}C$ for 90days. After 30 days, the contents of total free amino acids revealed 4,015 mg% which were higher $3{\sim}5$ times than controls. Among the detected free amino acids, the contents of glutamic acid and leucine showed 925 mg% and 380mg%, respectively. Therefore, the new method of producing meju would be an excellent alternative to improve the quality of soybean fermented food, such as doenjang and kanjang.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1142-1148
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• 2000

This study was conducted to investigate the effect of different salting conditions, short-time salting(SS) and long-time salting(LS), on the fermentation and quality of dandelion kimchi. The desirable salt concentration of brine and salting time evaluated by salting degree were 16 hrs at 5% brine, 8 hrs at 10% brine and 4 hrs at 15% brine, respectively. Among them, the best quality of salted dandelion was salting of 10% brine for 8 hrs. But the bitter taste in salted dandelion treated by SS was remained. The proper condition to salt and remove the bitter taste in salted dandelion together was salting by LS, which was salted for 4 days in 100% brine changed once a day. pH of the dandelion kimchi salted for 8 hrs in 10% brine during fermentation at $10{\times}$ was lower than that of LS kimchi, but acidity, total microbe, number of lactic acid bacteria, content of reducing sugar and vitamin C were higher than those of LS kimchi. The optimum- fermentation periods of SS(salted for 8 hrs in 10% brine) and LS kimchi evaluated by sensory test were 40th and 50th day, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.959-963
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• 2001

To investigate the antimicrobial effects of Scutellariae Radix extract against L.monocytogenes from foods, L. monocytogenes strains isolated from livestock, processed food from meat and milk, and frozen foods, were examined for their sensitivity to Scutellariae Radix extract. 30 L. monocytogenes strains were isolated from total 178 samples(16.9%); 13(14.0%) strains from beef 6(20.7%) strains from pork, 9(39.2%) strains from chicken and 2 (16.7%) strains from frozen foods but was not found from processed products, The serotypes of isolated L.monocytogenes were serotype O-1 strains (23, 76.7%) and serotype O-4 strains(7, 23.3%) on antisera agglutination test. The growth curves of isolates were shown lag phase, logarithmic phase, stationary phase and death phase as typical sigmoid curve on the preservative-free hams. After 6 hours. Scutellariae Radix extract contain group differ from control group on preservative-free ham samples, and the isolates were inhibited in more than 1000 ppm Scutellariae Radix extract on the inhibitory growth curve of L.monocytogenes. The mor-phological changes were observed by transmission electron microscope and the microbial cells membrane was destroyed by Scutellariae Radix extract.

• Journal of agriculture & life science
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• v.46 no.6
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• pp.147-156
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• 2012

This study evaluated the effects of presoaking apple slices in 2 or 5% brine solution prior to air-drying at $50^{\circ}C$. Several quality factors of the dried apples were measured including moisture content (MC), water activity ($a_w$), shear force, color values, appearance and consumer likability. Except at time 0, the $a_w$ of presoaked samples was lower than those of control during and after drying. The relationship between MC and water activity during drying was well-fit by an exponential model. During drying, the moisture contents of presoaked samples were slightly higher than control samples with no presoaking. However, the $a_w$ of presoaked slices were lower than control at a given drying time. At a given $a_w$, presoaked slices had higher moisture content. The shear force was lower for samples presoaked in brine solution, particularly at shorter drying times. Presoaked apple slices also were lighter in color after drying than controls. Sensory evaluations suggest that presoaking of apple slices before drying may help enhance palatability. Samples presoaked in 2% brine solution had the highest scores for taste, texture and overallacceptability, while those presoaked in 5% brine solution had the highest scores for appearance.

• Resources Recycling
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• v.28 no.5
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• pp.3-18
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• 2019

Due to the increasing demand for clean energy, the consumption of lithium ion batteries (LIBs) is expected to grow steadily. Therefore, stable supply of lithium is becoming an important issue globally. Commercially, most of lithium is produced from the brine and minerals viz., spodumene, although various processes/technologies have been developed to recover lithium from other resources such as low grade ores, clays, seawaters and waste lithium ion batteries. In particular, commercialization of such recycling technologies for end-of-life LIBs being generated from various sources including mobile phones and electric vehicles(EVs), has a great potential. This review presents the commercial processes and also the emerging technologies for exploiting minerals and brines, besides that of newly developed lithium-recovery-processes for the waste LIBs. In addition, the future lithium-supply is discussed from the technical point of view. Amongst the emerging processes being developed for lithium recovery from low-grade ores, focus is mostly on the pyro-cum-hydrometallurgical based approaches, though only a few of such approaches have matured. Because of low recycling rate (<1%) of lithium globally compared to the consumption of lithium ion batteries (56% of lithium produced currently), processing of secondary resources could be foresighted as the grand opportunity. Considering the carbon economy, environment, and energy concerns, the hydrometallurgical process may potentially resolve the issue.

• Journal of Soil and Groundwater Environment
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• v.26 no.6
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• pp.144-156
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• 2021

This study examined hydrogeological characteristics of groundwater and surface water interaction in the fresh-saline water mixed zone of East Coast lagoon area, Korea, using several technical approaches including hydrological, lithological, and isotopic methods. In addition, the fresh-saline water interface was evaluated using vertical electrical conductivity (EC) data. For this purpose, three monitoring wells (SJ-P1, SJ-P2, and SJ-P3) were installed across the Songji lagoon at depths of 7.4 to 9.0 m, and water level, EC, and temperature at the wells and in the lagoon (SJ-L1) were monitored using automatic transducers from August 1 to October 21, 2021. Isotopic composition of the groundwater, lagoon water, and sea water were also monitored in the mid-September, 2013. The mixing ratios calculated from oxygen and hydrogen isotopic composition decreased with increasing depth in the monitoring wells, indicating saline water intrusion. In the study area, the interaction of groundwater-surface water-sea water was evident, and residual salinity in the sedimentary layers created in the past marine environment showed disorderly characteristics. Moreover, the horizontal flow at the lagoon's edge was more dominant than the vertical flow.

• Journal of the Korean Society of Mineral and Energy Resources Engineers
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• v.55 no.6
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• pp.527-537
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• 2018

Column tests of a sulfate reducing bacteria (SRB) bioreactor were conducted to determine the design factors for sulfate-rich mine drainage. Various substrates were applied to the bioreactor, including cow manure and its mixture with a mushroom compost, with rice straw and limestone as subsidiary materials. This procedure provided a removal efficiency of up to 82% of the total sulfur with the mixture of cow manure (70%), mushroom compost (10%) and rice straw (20%), and higher efficiencies were observed after 2 days of retention time. In the downflow condition of the flow direction, oxygen supply and re-oxidation of the sulfates occurred, causing a decrease in sulfate removal efficiency. The addition of an inorganic sludge containing heavy metals, which was intended for production of metal-sulfides in the bioreactor, had a negative effect on the long-term operation owing to arsenic release and toxicity to the SRB. The results thus show that a bioreactor using a mixed substrate with cow manure and operating in the downflow direction could reduce sulfates and total dissolved sulfur content; this process confirms the applicability of the SRB bioreactor to sulfate-rich saline drainage.